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Method

1. Preheat the oven to 220°C, gas mark 7. Place the cauliflower, peppers and onions on 2 baking trays to ensure there is space around them so they brown.
2. Toss with the oil and sprinkle with curry powder and some seasoning. Roast for 25 minutes or until crisp at the edges.
3. Meanwhile, combine the chillies, shallot, yogurt, coriander and mint in the food processor and whizz until smooth and green then season.
4. Cook the pouch according to pack instructions. Divide between 2 plates. Top with the roasted vegetables and serve with the yogurt sauce.